I didn’t grow up in a cooking household. With two working parents and seven sisters it was more of a defrost and feed the masses situation. It was culinary triage every day.
I never saw a head of garlic, or a homemade cake, or real whipped cream my entire childhood. The focus was on feeding the herd of people who lived at my house, while still trying to pay the bills. Homemade fancy sunday supper wasn’t at the top of that hierarchy of needs.
Which is why meals like this mean so much to me. Being able to throw my figurative heart and soul into a meal, take a few hours doing it, and serve it to people I care about. Even if it’s on a Tuesday night.
Especially if it’s on a Tuesday night.
I use this duck fat (affiliate link) because it’s well priced and good quality. A little goes a long way so one jar will last a while. Also, if you cook duck in duck fat, you can save the rendered fat for later use. Like these potatoes, or this Duck Confit.
I also use this micropalne (affiliate link) all the time. Perfect for grating garlic in seconds, much easier than mincing with a knife.